This is basically a chocolate version of my coconut sorbet, without the shredded coconut. If you were to add the coconut, this would taste like a Mounds candy bar, maybe. Add almonds and guess what? Almond Joy! For those who need to be dairy-free, make sure to read the label on the chocolate. I’ve been using one 4-ounce bar of Ghirardelli Semi-sweet Chocolate and one 4-ounce bar of Bittersweet Chocolate, both of which contain milk fat. If you use only bittersweet chocolate, you might increase the sugar. The first time I made this, I added about half of the sugar with the melted chocolate but when I found that it wouldn’t dissolve without burning the chocolate, I dissolved the rest in water. The result was a slightly grainy texture, which actually seemed to work.
Chocolate Sorbet
1 4 oz bar semi-sweet chocolate
1 4 oz bar bittersweet chocolate
1 cup water
1 cup sugar
1 14 oz can unsweetened coconut milk (regular or light)
½ tsp vanilla extract
Melt the chocolate in a double boiler, being careful not to overheat it. Set aside to cool. Mix water and sugar until the sugar dissolves (you can heat it a little if it’s being difficult). Add the coconut milk, melted chocolate and vanilla and chill thoroughly. Process in an ice cream maker according to the manufacturer’s directions. Makes nearly a quart.
